Paneer Tikka

Paneer Tikka

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Paneer Tikka
 
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This is a delicious quick way to jazz up a salad, fill a wrap or a pitta. I served these today with an easy yogurt dip and a mango salad.
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • Marinade
  • 2 blocks Paneer
  • 2 tbsp oil
  • 3 tsp tandoori masala
  • 1 tsp red chilli powder
  • 1 tsp green chilli / garlic / ginger (pulped)
  • 1 large dollop of yogurt
  • ¼ tsp salt
Instructions
  1. Cut Paneer into chunks.
  2. Place in a bowl and pour boiling water over the paneer a d ensure all the cubes are submerged.
  3. Leave for 2 minutes - then drain water.
  4. Add oil, and coat softened paneer.
  5. Now add tandoori masala.
  6. Red chilli powder, green chilli, garlic, ginger pulp and salt.
  7. Mix thoroughly ensuring all the paneer is coated.
  8. Now add the yogurt.
  9. Mix, cover with cling wrap and refrigerate until you are ready to pan fry, grill, or BBQ.
  10. If you are pan frying use ghee or a blob of butter but add a tsp of oil to stop the butter burning.
  11. If grilling drizzle a bit of melted butter on the paneer tikka's as they cook.
  12. For BBQ skewer, then brush with melted butter wrap loosely in foil and cook on the BBQ for 5 minutes.
  13. Garnish with wedges of lemon and chopped coriander, serve with salad, wraps or pitta bread.

 

Fenugreek Flatbreads Methi na Thepla

Fenugreek Flatbreads Methi na Thepla

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Fenugreek Flatbreads Methi na Thepla
 
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This takes me about 25minutes to do as I cook and roll in tandem. If you are starting off roll them all out then cook them. This will increase your cook time but it does get easier. These freeze well and are great to have with any meal or even on their own with a nice cup of masala chai. Enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 12
Ingredients
  • 2 cups chapati flour (I use Elephant Atta medium brown)
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp salt
  • 2 tsp Ajwain / Carom seeds (place in sandwich bag and crush by rolling with rolling pin)
  • 2 tsp sesame seeds
  • 1.5 tbsp oil
  • Handful of chopped fresh fenugreek leaves (methi)
  • ½ cup boiling water
  • Extra flour for rolling and extra oil for cooking.
Instructions
  1. Combine all the dry ingredients.
  2. Add water sparingly and bring the flour together to make a firm dough.
  3. Divide dough into 12 equal portions.
  4. Dust with flour and roll out to 10cm circumference.
  5. Cook on tavi (non stick pan) on both sides (low heat).
  6. Transfer to another tavi (non stick pan) and drizzle a teaspoon of oil cooking on both sides. (Med heat)
  7. Press down with a spatula, remove and cool on cooling rack.

 

Magic Green Banana Crisps (Pantain)

Magic Green Banana Crisps (Pantain)

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I love making batches of these Banana Crisps, for when I’m entertaining. I put bowls out when serving drinks and they go pretty quick, even my two-year-old niece’s claim a bowl each.

Magic Green Banana Crisps
 
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Author:
Recipe type: Snacks/Starters
Ingredients
  • 3 green bananas (plantain)
  • 1½ cup water
  • ½ tsp salt
  • 1 tsp green chilli / garlic (pulped)
  • Oil for frying.
Instructions
  1. Mix the green chilli, garlic, and salt in the bowl of water and set aside.
  2. Use a small wok, (lawyu) add oil and place over medium heat.
  3. Peel the bananas (1 at a time - use a knife as they are not like normal bananas)
  4. Thinly slice half of the banana.
  5. Gently drop in the heated oil and fry for a minute or two until they are just changing colour.
  6. Now this is the magic bit (do this quickly carefully and step away) - add a ladle (1/4 cup) of your spicy water mix to the frying bananas in the wok.
  7. Sounds mad but trust me - it will sizzle and bubble but step away you don't want to get burnt.
  8. When the bubbles settle, remove spiced crispy crisps.
  9. Drain on kitchen towel
  10. Repeat with the rest of the bananas.

I do say use a small wok to fry as the spiced water in the oil makes it unusable again! You can flavour your water with salt and pepper, salt and malt vinegar pretty much and herbs or spices you like just don’t try sauces – they splutter!

Banana Crisps

Banana Crisps

Savoury Fenugreek Pancakes (Methi Na Poora)

Savoury Fenugreek Pancakes (Methi Na Poora)

Just so moorish and easily adapted by adding onion : spring onion instead of the fenugreek leaves. Served at brunch, lunch, or supper these are sure to satisfy!

Savoury Fenugreek Pancakes (Methi Na Poora)
 
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Author:
Serves: 12
Ingredients
  • Handful of chopped fresh Fenugreek leaves (Methi)
  • 1 Cup Chapati Flour
  • 4 tbsp Sorghum Flour
  • 2 tbsp Rice Flour
  • 2 tbsp Channa Flour
  • 1-2 tsp Salt (add 1 then taste and adjust at end)
  • ½ tsp Turmeric Powder
  • 1 heaped tsp Cumin Coriander Powder
  • 1 heaped tsp Garlic, Green Chilli, Ginger (pulped)
  • ½ Tub Yoghurt
  • +/- ½ Cup Water (lukewarm)
  • 12 tsp Oil (for drizzling around the poora /pancake)
Instructions
  1. Finely chop the fenugreek leaves
  2. Sift the flours into a bowl.
  3. Add the salt, turmeric powder, cumin coriander powder and the pulped garlic ginger chilli paste.
  4. Mix in the yoghurt and add water in sparingly until you have a pancake consistency batter.
  5. Taste and adjust to suit you. (I needed the extra salt and also added extra green chilli)
  6. Heat your Tavi/non-stick pan on med heat.
  7. Wipe it clean with a sheet of greased kitchen towel.
  8. Ladle in the batter and use the back of the ladle to spread into a 16cm ish pancake.
  9. Drizzle a tsp of oil around the poora/pancake and allow to cook for a minute.
  10. Using a Fish Slice flip over and cook on the other side.
  11. Repeat until you've used up all your batter.

 

Spicy Battered Potato Bites (Bataka Vada)

Spicy Battered Potato Bites (Bataka Vada)

Spicy Battered Potato Bites (Bataka Vada)
 
Author:
Recipe type: Starter/Side Dish
Serves: 30
Ingredients
  • 6 medium sized potatoes
  • 1 small onion chopped finely
  • 4 green chillies pulped
  • 1 tsp ginger pulped
  • ½ tsp garlic pulped
  • 1 tsp salt adjust to taste
  • 2 tsp sugar
  • 1 tbsp lemon juice
  • 2 tbsp chopped coriander
  • 1 tsp coriander cumin powder
  • ½ tsp garam masala
  • 1 tsp sesame seeds
  • oil for deep frying
  • Khiru- batter ingredients
  • 1 cup chick pea flour
  • ½ tsp salt
  • ½ tsp turmeric
  • ½ tsp red chilli powder
Instructions
  1. Boil potatoes and mash. Allow to cool.
  2. Add green chilli, ginger and garlic pulp.
  3. Add in the finely chopped onions, the salt, sugar, lemon juice, garam masala. Add coriander and cumin powder, sesame seeds and chopped coriander leaves.
  4. Mix all the ingredients well and taste the mixture. None of the flavours should be overpowering. Adjust to taste. (I needed more lemon)
  5. Divide the mixture into 30 slightly smaller than Golf ball sized balls.
  6. Khiru - batter:
  7. Add the salt and pinch of turmeric to the chick pea flour, and a tsp of red chilli powder,
  8. Add a cup of lukewarm water to the flour and mix to make the batter. May need a bit more to make a double cream like consistency.
  9. Now drop 5 potato balls in batter,
  10. Heat the oil for deep frying. I use a lawyu (small wok like pan).
  11. Evenly coat each potato ball in the batter and deep fry until the bataka vada's are golden brown in colour.

 

Tomato Chutney

Tomato Chutney
 
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Author:
Recipe type: Side Dish/Starter
Ingredients
  • 6 - 8 plump Tomatoes (skinned and roughly chopped)
  • 1 tsp Urad Dal
  • ½ tsp Mustard Seeds
  • 1 tbsp Oil
  • ½ tsp Ginger (pulped)
  • 1 tsp Garlic (finely chopped)
  • 5 Curry Leaves (limree)
  • ½ tsp Red Chilli Powder
  • 1 tbsp Vinegar
  • 1-2 tsp Brown Sugar
  • ½ tsp Salt
Instructions
  1. Dry roast the Urad Dal, cool and blitz to a course powder (I use a coffee grinder)
  2. Heat the oil in a pan till it starts to haze.
  3. Lower the heat and add the mustard seeds allowing them to splutter.
  4. Add in the ginger paste and chopped garlic.
  5. Stir, and add the curry leaves.
  6. Don't let the mixture burn.
  7. Now add in the tomatoes and turn the heat up slightly.
  8. Add the roasted urad dal powder, chilli powder, vinegar, sugar and salt.
  9. You want the mixture on a gentle simmer for approx 5-8 minutes.
  10. Taste and adjust.